On a recent Saturday afternoon in Coconut Grove's Peacock Park, rays of sunshine peeked through oversize umbrellas, and birds chattered in trees. Almost every outdoor seat was occupied. Bubbly drinks and plates of avocado toast and baked eggs dotted each table.

Glass & Vine, which debuted brunch more than a year and a half ago, has refreshed its menu. If the atmosphere wasn't enough to lure you back after all this time, maybe a bowl of black truffle carbonara fries will do the trick.

Among the new items are crisp jamón serrano croquetas filled with rich béchamel and served with a heap of roasted fruit jam ($6), and those carbonara fries, doused in a black truffle crema with bacon and Grana Padano ($12). There's also a Florida tomato, pea pesto, and stracciatella caprese salad topped with cured meat ($15) and a local fish tiradito with sweet potato and cilantro ($15).

Other plates include a unique twist on avocado toast, which comes garnished with toasted sesame, lime, and dried Fresno chili ($10), and a crab cake Benedict with whipped hollandaise and Old Bay potatoes ($19).

Also new are growlers of Glass & Vine's own IPA as well as the popular Night Life Brewery Brown ($35 for 65 ounces). Besides supersize beers, brunch cocktails include mimosas stirred with Florida orange juice and Charles Lafitte sparkling ($10), and sangria blended with Chablis, Sauvignon Blanc, passionfruit vodka, and fresh fruit ($10).

If you like this story, consider signing up for our email newsletters.

SHOW ME HOW

Newsletters

SUCCESS!

You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!

Fan-favorite brunch items are still available as well. Pair the croquetas with a cooling watermelon salad, containing lime crema, cotija cheese, cilantro, and a smattering of jalapeño slices for a touch of heat, or the ZTB tartine, for which creamy local stracciatella is topped with jam, a sprinkling of sea salt, and a drizzle of California olive oil. Either way, order the wood-oven-baked eggs, served in a sizzling skillet and filled with confit garlic cream, black pepper, cauliflower, and truffle oil.